This was curry #2 for potluck, and was a hit among vegetarians and meat eaters alike. I used this chicken curry recipe as a building block, subbing in vegetables (including new-to-me-for-cooking ones like burdock and lotus root) for the protein.
Here was another Thanksgiving side we had. I adapted this lima beans recipe. First, I roasted the sprouts (halved) on high heat for about 40 minutes (in hindsight I would have done this for a bit less time, since they got a little burn-y), and then subbed the sprouts for the lima beans. Decent, but I wasn’t over the moon about it (I think because of the overcooked sprouts).
My sister got us a Japanese pickling class for my birthday. It was so fun! We made three different types of pickles in the class, and I’m listing all of these recipes here.
They had fresh lima beans at the market this week, and I stumbled on this recipe by chance. It worked out particularly well because I had just made something else with pumpkin seeds and had them on hand. I may try to adapt this to other vegetables (particularly thinking brussels sprouts would be a fun Thanksgiving side).